Baked Spinach Ravioli with Pesto Cream Sauce
Tangy pesto, creamy sauce, veggie pasta pillows, and stringy cheese. A bit long of a recipe for a weeknight, but worth it. Super yummy.
Salt, for the water
2x 10 oz packages of fresh or frozen Spinach Ravioli
1x 10 oz bag of Baby Spinach
2 tablespoons Salted Butter
2 tablespoons All-Purpose Flour
2 cups 1/2 and 1/2
1x 7oz container Pesto
2 cups Grated Mozzarella Cheese
1/4 Grated Parmesan Cheese
Preheat the oven to 400 degrees.
Bring a large pot of salted water to boil.
Add the ravioli and cook according to the package directions.
Drain the ravioli.
Combine the spinach and ravioli in a 9x13 inch baking dish and gently toss to combine.
Melt the butter in a medium saucepan over medium-low heat.
Whisk in the flour and cook, whisking constantly until golden, 2-3 minutes.
Slowly whisk in the 1/2 and 1/2 until smooth.
Cook, whisking occasionally, until thickened, 5-7 minutes.
Reduce the heat to low.
Whisk in the pesto until heated through, about 1 minute.
Pour the pesto cream sauce over the spinach and ravioli.
Spread with a spoon, making sure all the ravioli are coated.
Sprinkle with the mozzarella and parmesan.
Bake until the sauce is bubbling and the edges are browned about 25 minutes.
Let cool 5 minutes before serving.